Caramel Delights

Farm-to-table duck fat caramels that take caramel to the next level

The Hope Farm, a farm-to-table restaurant in Fairhope, Alabama, is taking its snacks and desserts to the next level with duck fat. Pastry chef Emily Ackerman uses the ingredient in caramels for nuanced flavor. “I simply prefer using duck fat because it makes a more luscious caramel that packs a hint of savory flavor with the mouthfeel of a perfect, chewy caramel,” says Ackerman. “It by no means tastes like you are taking a bite of perfectly cooked duck breast, but it does add a layer of depth and complexity that you just don’t get when using butter.”

The restaurant was looking for a shared-style, grab-and-go dessert when the team came up with the idea. “I personally love the soft-chew caramels, kind of an old-school, Southern little treat that you get to take home,” she says. “But we wanted to do our own twist to it, and that’s where the duck fat came in.” The caramels started out as a mignardise, a bite-size takeaway they gave out after a bourbon dinner—it’s since become a permanent offering. Duck fat was originally rendered in-house, but now that the team makes so much caramel, they outsource it from Hudson Valley Fois Gras. Ackerman says duck fat is a healthier alternative to other fats, and with a high smoke point, it allows for longer caramelization than butter. “Taking the sugar all the way through that caramelization process is what gives caramels that distinct flavor,” she says. The caramel is sold by the box but is also on the menu in the Don’t Feed the Ducks cocktail, Hokkaido Japanese milk bread doughnuts with duck fat caramel filling, and duck fat caramel kettle corn.

Duck Fat Caramels

yields

Makes 180 caramels

Ingredients


• 8 cups heavy cream
  

• 13 cups sugar
  

• 2½ cups duck fat
  

• 1¾ tablespoons vanilla
  

• 6¾ tablespoons salt
  

• 2 cups light corn syrup
  

• 1¾ cups water
  

Special equipment


• Candy thermometer
  

• 2 (½-sheet) trays
  

• silicone baking mat

steps

1. In a large saucepan, combine heavy cream, duck fat, vanilla, and salt and set over medium-high heat until just boiling. Remove from heat; set aside.
2. In a medium saucepan, combine sugar, corn syrup, and water. Bring to a simmer over low heat, stirring occasionally until sugar is dissolved. Once mixture is clear and sugar is dissolved, do not stir again; swirl pot as needed.Increase heat to bring mixture to a rolling boil; watch for a steady caramel color. Once it reaches a brown caramel color, add heavy cream mixture. Be careful when pouring; mixture will bubble and steam.
3. Insert candy thermometer. Swirl pot; do not stir. Lower heat to medium and maintain a rolling boil until thermometer reaches 248 degrees.
4. While caramel is simmering, line a ½ sheet tray with a greased silicone baking mat and then stack with another ½ sheet tray. Once caramel reaches temperature, remove from heat and carefully pour caramel onto ½-sheet tray. Refrigerate until cool. Once cooled, remove caramel from tray and cut into 1-inch by ½-inch pieces using greased knife. Wrap and package.

 

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